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–+ servings
Jennifer Johnson

Crockpot Chicken Tacos: Easy, Flavorful Family Meal!

Crockpot Chicken Tacos are an easy and flavorful family meal that can be prepared with minimal effort.
Print Recipe
Prep Time 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 packet taco seasoning 1 ounce
  • 1 cup salsa
  • 1 can black beans drained and rinsed (15 ounces)
  • 1 cup corn frozen or canned
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 small flour or corn tortillas
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 cup sour cream for serving
  • Chopped cilantro for garnish

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes. Season with salt and pepper.
  2. Place the chicken breasts in the bottom of the crockpot. Sprinkle the taco seasoning over the chicken, then add the salsa, black beans, corn, and sautéed onion and bell pepper.
  3. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.
  4. Once cooked, shred the chicken in the crockpot using two forks and stir to combine with the other ingredients.
  5. Warm the tortillas in a dry skillet or microwave. Serve the chicken mixture in the tortillas, topped with shredded cheese, sour cream, and chopped cilantro.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the crockpot before cooking.
  • You can also substitute the chicken with ground turkey or beef for a different flavor.

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